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Morning Glory Muffins
Ingredients
  • 1 cup raw hazelnuts
  • 2 Tbs coconut flour
  • 1/2 cup shredded coconut
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/4 cup coconut oil (melted but not hot)
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1/2 cup minced pineapple (drained- not extra juice)
  • 1/3 cup dried currants
  • 1 Tbs fresh grated ginger
Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place the hazelnuts into a food processor and process on low for 1-2 minutes or until the hazelnuts have broken down into a flour.

  3. Add the coconut flour, shredded coconut, cinnamon, baking soda, and sea salt. Pulse for 10-30 seconds to mix together. Set aside.

  4. In a separate bowl crack the eggs. Then add the coconut oil, honey, and vanilla. Whisk together. 

  5. To the wet ingredients, add the carrots, pineapple, currants, and fresh ginger. Mix until the carrots are coated well. 

  6. Add the dry ingredients into the wet and fold together until a consistent but thick batter is formed. 

  7. Scoop the batter into a lined muffin tray. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. 

Recipe Notes

This recipe makes about 10 large muffins.